Name: Lemon Butter Shrimp Pasta
Ingredients: Shrimp: 1 pound, peeled and deveined. Choose medium to large shrimp for the best texture and flavor. Fresh or frozen (thawed) shrimp both work well.; Pasta: 1 pound of pasta, such as linguine, fettuccine, or spaghetti. Long pasta shapes are ideal for clinging to the sauce, but you can also use penne or farfalle.; Butter: ½ cup (1 stick), unsalted butter. Butter is the foundation of the rich, luxurious sauce. Unsalted allows you to control the saltiness of the dish.; Garlic: 4 cloves, minced. Fresh garlic is crucial for that pungent, aromatic base that complements the lemon and butter.; Lemon: 2 lemons. You’ll need both the zest and the juice. Fresh lemon juice provides acidity and brightness, while the zest adds an extra layer of lemon flavor and aroma.; White Wine: ½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc (optional). Wine adds depth of flavor and complexity to the sauce. If you prefer not to use wine, you can substitute chicken broth or pasta water.; Heavy Cream: ½ cup heavy cream. Heavy cream adds richness and creaminess to the sauce, creating a velvety texture. For a lighter option, you can use half-and-half or milk, but the sauce will be less rich.; Fresh Parsley: ¼ cup, chopped. Fresh parsley adds a pop of color and freshness, balancing the richness of the sauce.; Red Pepper Flakes: ¼ teaspoon (or more to taste, optional). Red pepper flakes provide a subtle hint of heat that enhances the other flavors without overpowering them.; Salt and Black Pepper: To taste. Seasoning is essential to bring out all the flavors. Taste and adjust as needed throughout the cooking process.; Olive Oil: 2 tablespoons. Olive oil is used to sauté the shrimp and garlic, providing a healthy fat base and enhancing the flavors.; Pasta Water: Reserved from cooking the pasta. Pasta water is starchy and helps to emulsify the sauce, creating a silky smooth texture.

Ingredients

Shrimp: 1 pound, peeled and deveined. Choose medium to large shrimp for the best texture and flavor. Fresh or frozen (thawed) shrimp both work well.
Pasta: 1 pound of pasta, such as linguine, fettuccine, or spaghetti. Long pasta shapes are ideal for clinging to the sauce, but you can also use penne or farfalle.
Butter: ½ cup (1 stick), unsalted butter. Butter is the foundation of the rich, luxurious sauce. Unsalted allows you to control the saltiness of the dish.
Garlic: 4 cloves, minced. Fresh garlic is crucial for that pungent, aromatic base that complements the lemon and butter.
Lemon: 2 lemons. You’ll need both the zest and the juice. Fresh lemon juice provides acidity and brightness, while the zest adds an extra layer of lemon flavor and aroma.
White Wine: ½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc (optional). Wine adds depth of flavor and complexity to the sauce. If you prefer not to use wine, you can substitute chicken broth or pasta water.
Heavy Cream: ½ cup heavy cream. Heavy cream adds richness and creaminess to the sauce, creating a velvety texture. For a lighter option, you can use half-and-half or milk, but the sauce will be less rich.
Fresh Parsley: ¼ cup, chopped. Fresh parsley adds a pop of color and freshness, balancing the richness of the sauce.
Red Pepper Flakes: ¼ teaspoon (or more to taste, optional). Red pepper flakes provide a subtle hint of heat that enhances the other flavors without overpowering them.
Salt and Black Pepper: To taste. Seasoning is essential to bring out all the flavors. Taste and adjust as needed throughout the cooking process.
Olive Oil: 2 tablespoons. Olive oil is used to sauté the shrimp and garlic, providing a healthy fat base and enhancing the flavors.
Pasta Water: Reserved from cooking the pasta. Pasta water is starchy and helps to emulsify the sauce, creating a silky smooth texture.

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Instructions

Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente. Reserve about 1 cup of pasta water before draining the pasta. Drain the pasta and set aside.
Sauté the Shrimp: While the pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side, until pink and cooked through. Be careful not to overcrowd the pan, or the shrimp will steam instead of sear. If necessary, cook the shrimp in batches. Remove the shrimp from the skillet and set aside.
Sauté Garlic and Red Pepper Flakes: Reduce the heat to medium. Add the butter to the same skillet and let it melt. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute, until fragrant, being careful not to burn the garlic.
Deglaze with White Wine (Optional): If using white wine, pour it into the skillet and scrape up any browned bits from the bottom of the pan. Cook for 1-2 minutes, until the wine has reduced slightly.
Add Lemon Juice and Zest: Stir in the lemon juice and lemon zest. Bring the sauce to a simmer and cook for 1-2 minutes, allowing the flavors to meld.
Add Heavy Cream: Pour in the heavy cream and stir to combine. Cook for another 2-3 minutes, until the sauce has slightly thickened.
Combine Pasta and Shrimp: Add the cooked pasta to the skillet with the lemon butter sauce. Toss to coat the pasta evenly. Add the cooked shrimp back to the skillet.
Adjust Sauce Consistency: If the sauce is too thick, add a little reserved pasta water, one tablespoon at a time, until it reaches your desired consistency. If it’s too thin, simmer for a minute or two longer to reduce it.
Season and Garnish: Season the pasta with salt and black pepper to taste. Stir in the chopped fresh parsley.
Serve Immediately: Serve the Lemon Butter Shrimp Pasta immediately, garnished with extra parsley, lemon wedges, and a sprinkle of red pepper flakes (optional). You can also offer grated Parmesan cheese on the side, although traditionally Parmesan is not served with seafood pasta, it can be a welcome addition for those who prefer it.

Nutrition

Serving Size: one normal portion
Calories: 750
Protein: 40g